Butter Chicken
North Indian • Non-Vegetarian
How to Make Vegetarian Butter Chicken (Traditional & Healthy Version)
Vegetarian Butter Chicken, or 'Paneer Makhani', is a delightful North Indian snack that brings the rich flavors of Punjab into your kitchen—without the chicken! This healthy twist uses paneer (Indian cottage cheese) as the star protein, marinated and simmered in a luscious tomato-based gravy, enriched with aromatic spices and a touch of cream. Originating in the streets and dhabas of Delhi and Punjab, Butter Chicken is renowned for its creamy texture and balanced spice profile, making it a favorite across India and globally. What sets this vegetarian version apart is its focus on wholesome, nutrient-dense ingredients while retaining the iconic taste and luxurious mouthfeel. The velvety sauce, bursting with flavors of kasuri methi (dried fenugreek leaves), garam masala, and fresh ginger-garlic, harmonizes beautifully with the soft paneer cubes. This snack is ideal for those seeking authentic Indian flavors while making mindful, calorie-conscious choices. Serve it with whole wheat roti or brown rice for a complete, nourishing meal that satisfies both cravings and health goals.
Ingredients(for 1 medium bowl (about 200g) with 1 phulka)
- 200g Paneer (Indian cottage cheese) (cut into 1-inch cubes)
- 3 medium Tomatoes (ripe, chopped)
- 2 tbsp Low-fat yogurt (curd) (whisked)
- 1 small Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1-inch piece Ginger (grated)
- 1/2 tsp Red chili powder (adjust to taste)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Garam masala
- 1 tsp Kasuri methi (dried fenugreek leaves) (crushed)
- 1/4 cup Low-fat milk
- 1 tbsp Olive oil or sunflower oil
- to taste Salt
- 1/2 tsp Honey (optional, for slight sweetness) - optional
- 1 tbsp Fresh coriander leaves (chopped, for garnish) - optional
Instructions
- 1
Marinate the paneer cubes with whisked yogurt, half the ginger, half the garlic, turmeric, red chili powder, and a pinch of salt. Set aside for 10 minutes to allow flavors to infuse.
10 minutes
Marinating enhances flavor and keeps paneer soft.
- 2
Heat oil in a non-stick pan or kadhai. Add chopped onions and sauté on medium heat until golden brown.
3 minutes
Stir frequently to prevent onions from burning.
- 3
Add remaining ginger and garlic, sauté until raw aroma disappears. Add chopped tomatoes and cook until soft and oil separates.
5 minutes
Cover the pan to speed up softening of tomatoes.
- 4
Add turmeric, red chili powder, and salt. Cook for 1 minute. Blend this mixture (once slightly cooled) into a smooth puree using a blender or hand mixer.
3 minutes
A smooth gravy is key for authentic butter chicken texture.
Why This Dish is Healthy
By substituting traditional cream and butter with low-fat milk and yogurt, and using paneer instead of chicken, this recipe delivers authentic taste with fewer calories and less saturated fat. It's perfect for vegetarians and those looking to enjoy classic Indian flavors in a heart-healthy, protein-rich way. The use of olive or sunflower oil further reduces unhealthy fats.
This vegetarian Butter Chicken is high in protein and calcium thanks to paneer, while tomatoes and onions provide vitamin C, potassium, and antioxidants. Using low-fat dairy and minimal oil keeps the calorie count in check, making it suitable for weight management. The dish also offers dietary fiber, essential minerals, and healthy fats, contributing to balanced nutrition without sacrificing flavor.
Pro Tips
- 💡Tip 1: Use fresh paneer for the softest texture.
- 💡Tip 2: Always crush kasuri methi between your palms before adding for maximum aroma.
- 💡Tip 3: For a smoother gravy, strain the tomato-onion blend before simmering.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat gently before serving; add a splash of milk if gravy thickens.
Best served: Lunch or as an evening snack
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 390.0 kcal |
